The new product is presented in a cardboard carton, pre-steamed, with all its juice and ready to be heated up in 2 or 3 minutes. The potato has been dressed with Provencal herbs and can be eaten up to two months after its purchase.
Jean Michel Beranger, the General Manager of the Princesa Amandine Iberica Association explains that “the new presentation responds to a new consumption moment, to other circumstances when consumers want to eat something tasty and fast. It can also be turned into an excellent garnish for a main dish.”
The new format has been added to those already on the market, such as the classic 1.5 kg bag of 46-65 mm calibre potatoes, the pack of potatoes for microwaving in a compostable, one hundred percent plastic-free bag, weighing 400 grams and the 6 kg box of loose potatoes for cash and carry centres.
Presence of all its associates and record growth
At this edition of Fruit Attraction, Princesa Amandine is participating with its presence on the stands of its four Iberian associates: Udapa (10E08A), GV El Zamorano (10G05), Ibérica de Patatas (5D03) and Campotec.
The Princesa Amandine Iberica Association, formed by these 4 companies has been in charge of marketing Princesa Amandine potatoes in Spain and Portugal for the past three years.
In the latest campaign of 2021/2022, the volume of marketed potatoes has passed 5,500 tonnes, ie, 49% more than in the previous campaign.
An important move forward in the supermarket chains
At present, the product may be acquired in the main distribution chains such as: Alcampo, Ahorramás, Simply, Eroski, Carrefour, El Corte Inglés, Hipercor, DIA, Lidl and Supercor. It is also available in other regional supermarkets, such as Consum (in Catalonia) and Lupa (in Cantabria, Castilla y León and La Rioja). “Our aim, once we have reached all the nationwide Spanish supermarket chains, will be to enter the regional supermarkets which, in Spain, have an important penetration amongst consumers.”
Beranger invites visitors to try this succulent tuber at the Show Cooking by Cristina Ferrer, on the 5th of October at 2 pm in the ‘Factoria Chef’ space (the connection between Halls 4 and 6)”.
